Low Carb Potato Salad Cups
-
45 -
6 -
Easy
Recipe credit to Mandy Maiorano
Ingredients
Method
STEP 1
Place potatoes in a pot of cold, salted water. Bring to a boil, then simmer for 15-20 minutes until tender when pierced with a fork. Drain and allow to cool slightly.
STEP 2
Dice the potatoes into bite-sized pieces, leaving skins on if desired.
STEP 3
In a bowl, mix yoghurt, mayonnaise, lemon juice, salt and pepper.
STEP 4
Gently toss the diced potatoes with peas, corn and spring onions.
STEP 5
Pour over the yoghurt dressing and fold gently until everything is coated.
STEP 6
Spoon the potato salad into containers or bowls and garnish with finely chopped chives.
Serving size: ~195 g
| Nutrient | Per Serving | %RDI* | Per 100 g |
| Energy | 257 kcal (1,077 kJ) | 12% | 132 kcal (552 kJ) |
| Protein | 7.9 g | 16% | 4.05 g |
| Total Fat | 3.1 g | 5% | 1.6 g |
| – Saturated Fat | 0.44 g | 2% | 0.23 g |
| Carbohydrates | 49.4 g | 17% | 25.3 g |
| – Sugars | 4.9 g | 5% | 2.5 g |
| Dietary Fibre | 6.77 g | 23% | 3.47 g |
| Sodium | 160 mg | 8% | 82 mg |
*RDI = Recommended Daily Intake for an average adult (based on 8,700 kJ / 2,080 kcal diet, FSANZ).
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25 min 
4-6 
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